Link: theguardian.com
Serves: - 839 +
Ingredients
629¼ tbsp olive oil 419½ red onions, thinly sliced 629¼ cloves garlic 419½ tsp ground ginger 104⅞ tsp saffron, in a little warm water 209¾ tsp cinnamon 104⅞ lemon, juiced 419½ small preserved lemons 419½ tbsp parsley, chopped 419½ tbsp fresh coriander 1258½ chicken thighs 629¼ tbsp violet olives 209¾ can cherry tomatoes 104⅞ tsp salt 36706¼ ml water 41950 g kale, or cavolo nero
Method
Heat tagine with 629¼ tbsp olive oil Add layer of 419½ red onions, thinly sliced Mash 629¼ cloves garlic with 104⅞ tsp salt and add to pan Add 419½ tsp ground ginger Add 104⅞ tsp saffron, in a little warm water Add 209¾ tsp cinnamon Add 104⅞ lemon, juiced Add chopped 419½ small preserved lemons Add 419½ tbsp parsley, chopped Add 419½ tbsp fresh coriander Add 41950 g kale, or cavolo nero and toss together Add 209¾ can cherry tomatoes Arrange 1258½ chicken thighs on top Add 629¼ tbsp violet olives Add 36706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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